Ingredients
For the Chicken Wings:
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2 lbs (900g) chicken wings, split into flats and drumettes
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 cup cornstarch (or potato starch)
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Oil for frying (vegetable or canola)
For the Sweet & Spicy Sauce:
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3 tablespoons gochujang (Korean red chili paste)
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2 tablespoons honey
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2 tablespoons brown sugar
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 teaspoon grated ginger
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1 teaspoon gochugaru (Korean chili flakes) (optional for extra heat)
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1 tablespoon water
For Garnish:
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1 tablespoon sesame seeds
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2 green onions, chopped
Instructions
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Prepare the Chicken Wings:
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Pat the wings dry with paper towels to remove excess moisture.
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Season with salt, black pepper, garlic powder, and onion powder.
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Toss in cornstarch until fully coated.
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Fry the Wings (Twice for Extra Crispiness):
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Heat oil in a deep pan or fryer to 350°F (175°C).
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Fry the wings in batches for 8-10 minutes, until golden brown.
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Remove and let them rest on a wire rack.
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Increase oil temperature to 375°F (190°C) and fry the wings again for 4-5 minutes to make them extra crispy.
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Make the Sauce:
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In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water.
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Simmer for 2-3 minutes, stirring until the sauce thickens.
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Coat the Wings:
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Toss the crispy wings in the sweet and spicy sauce until fully coated.
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Garnish and Serve:
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Sprinkle with sesame seeds and chopped green onions.
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Serve immediately and enjoy with a side of pickled radish!
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